Menu

Tag Archives: Falafel hash recipe

Chickpeas fried up with falafel spices, extra vegetables for added flavour and texture, and plenty of herbs stirred through at the end.
That’s got to be good right? And it was!
I made this recipe for work lunches this week, and the combination of the lovely savoury hash with creamy tahini sauce and a fresh salad simply dressed with vinegar is great.
It’s always good to have a lunch to look forward to if you’re stuck in an office all day!

Bring a large saucepan of water to the boil, and cook the potato, carrot and parsnip until almost cooked through, about 7 minutes.
Drain the vegetables well.
Heat 2 tbsp of oil in a large frying pan and tip in the vegetables. Cook on a medium heat for 5 minutes without moving them, until the underside is golden brown.
Add the chickpeas to the pan, along with the remaining 1 tbsp of oil, the cumin, coriander and ramsons. Cook, stirring often for a further 5 minutes. Add the lemon juice and mix well. I actually cooked the hash in two batches as my pan wasn’t big enough, and I wanted the vegetables to brown rather than stew.
Stir the dill, coriander and parsley through just before serving.
While the hash is cooking make the tahini sauce and salad.
For the sauce mix the soy yoghurt, tahini and salt together, and for the salad mix the tomato, courgette, salt, chervil and vinegar.